Make your own almond milk, or any nut milk really. Per cookbook author Amy Chaplin, makes a "neutral-tasting milk." Personally, I love to use almond milk for overnight oats or a green or fruit smoothie.
Place nuts in a bowl, add 2 cups filtered water, and soak for 6 to 12 hours, depending on what kind of nuts you're using. (use regular tap water if you do not have filtered water).
Drain and rinse nuts, place in an upright blender, add 4 cups filtered water, salt, cinnamon, and vanilla. (If blender cannot fit 6 cups, split into two batches).l
Blend on high speed for at least a minute ore until completely smooth and frothy.
If using unstrained, pour into a glass jar or bottle and store in fridge for up to five days. Shake before using.
For smooth nut milk, I used a fine strainer. Other ways to proceed: Line a large strainer with a bnut milk bag, a clean, thin kitchen towel, or several layers of cheese cloth. (I originally tried a coffee filter, but eventually it tore and was not effective). Place it over a medium bowl. Pour almond milk through tghe lined strainer into the bowl. Gather up the edges of the nut milk bag or cloth and slowly squeeze out the but milk, getting as much milk out as possible. Compost the leftover pulp or save it for another use.*
Pour the milk into a clean glas jar or bottle with a lid, and store in the fridge. Shake before using.
*Leftover pulp from straining nut milk can be added to oatmeal or other breakfast porridges. You can also stir some into pancake batters, breads, or other baked goods. If you make your nut milk plain (without cinnamon or vanilla), it can be added to savory dips, pâté, or burgers. Nut pulp will keep for up to five days in the fridge and can also be frozen for six months.